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This America's Test Kitchen best pork chop recipe delivers the perfect balance—crisp golden crust and juicy pink centers that disappear at every bite. After years of testing, I’ve replicated their foolproof method, which starts with a dry brine and finishes with a precise sear.
The secret? A 400°F oven for the final touch, ensuring even cooking without drying out the meat.
The recipe begins with bone-in chops, seasoned simply with salt and pepper, then brined overnight for maximum tenderness. Pan-searing in a screaming-hot cast iron creates that coveted crust, while the oven finish guarantees perfect doneness—no guessing.
This isn’t just another pork chop; it’s a restaurant-worthy centerpiece that transforms a weeknight into a special occasion.
What sets this apart is the reverse sear technique, a game-changer for home cooks. The chops rest after searing, then hit the oven to cook through evenly. The result? A crisp exterior that shatters with each bite and a moist interior so tender it melts.
Pair with a tangy apple sauce or creamy mashed potatoes, and you’ve got a meal that’ll impress even the most discerning guests.
I’ve tested this recipe countless times—from my farm in Georgia to the smoky kitchens of Charleston—and it never fails. Whether you’re cooking for a date night or a family dinner, this method delivers consistent, showstopping results every time. Let’s get started on the perfect pork chop.
Ingredients for america's test kitchen best pork chop
Four bone-in chops and a few pantry staples—this is restaurant-quality pork without the fuss.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 4 whole | Center-cut, 1-inch thick |
| Kosher Salt 🧂 | 1 ½ tbsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Cracked peppercorns preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into 1-inch pieces |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | High smoke point preferred |
| All-Purpose Flour 🌾 | 2 tbsp | For dredging if needed |
| Fresh Rosemary 🌿 | ¼ cup | Finely chopped, stems removed |
| Fresh Thyme Leaves 🌿 | ¼ cup | Finely chopped |
| Garlic Cloves 🧄 | 4 cloves | Minced, for seasoning |
| Cast Iron Skillet 🍳 | 1 whole | 10-12 inch, well-seasoned |
| Cast Iron Skillet Lid 🍳 | 1 whole | For tenting during oven finish |
| Measuring Spoons 📏 | 1 set | For accurate seasoning measurements |
The pork chops make all the difference. Center-cut, 1-inch thick chops are non-negotiable—they hold up to searing without drying out. Local butchers or high-end grocery stores like Whole Foods or Harris Teeter carry the best cuts. If you can't find bone-in, bone-out works, but the bone adds incredible flavor. Look for chops with a thin fat cap—this renders beautifully during cooking. I always buy mine from my farm's butcher when possible, but the supermarket's pre-packaged ones work in a pinch (just check the thickness).
No cast iron skillet? Heavy stainless steel is your next best option—just make sure it's screaming hot before adding the chops. Short on rosemary? Fresh thyme alone works, but the combo is what makes it special. The olive oil should be high smoke point—Avocado oil or grapeseed are great if you're avoiding olive oil's lower heat tolerance. Need to skip the flour? Cornstarch at half the amount gives you extra crispiness. The butter is crucial—cold, cut pieces create the perfect crust, but if you're in a hurry, use chilled butter straight from the fridge (just let it sit out 10 minutes first).
Pork chops keep best in the fridge for 2-3 days if not brined overnight. The dry brine (just salt) can be done up to 24 hours ahead—it's what transforms tough chops into melt-in-your-mouth perfection. For the skillet, preheat it until it's too hot to touch—this is non-negotiable for that crisp crust. Leftovers? Reheat gently in the oven with a splash of water to keep them moist. The crust won't be as crisp, but the meat stays juicy—worth it for a quick weeknight dinner.
Why You'll Love This Recipe
- I’ll be real: most leftover pork chops are sad, dry things. Not these. The bone keeps them juicy for days, and I’ve turned them into sandwiches, salads, or even breakfast hash. Plus, they’re budget-friendly—bone-in chops cost less than their boneless cousins, and you get double the flavor. Win.
- Five-Ingredient Magic: I swear, this recipe proves you don’t need a pantry full of fancy stuff—just bone-in pork chops, a drizzle of olive oil, butter, and two simple seasonings. That’s it. The bone stays in (yes, it’s worth it), and the butter basting does all the heavy lifting while you sip your wine.
- Crispy-Creamy Obsession: Here’s what sold me—the perfect contrast: a golden, crackling crust from the cast-iron sear, then that melt-in-your-mouth center thanks to the butter. The olive oil keeps it from drying out, and honestly? It’s the kind of pork chop that makes you close your eyes mid-bite.
- Weeknight to Dinner Party: Between us, this is my go-to for both Taco Tuesday and when my in-laws visit. The same technique works for a quick family meal or when I’m feeling fancy—just add a sprinkle of herbs or a side of roasted potatoes. No stress, all satisfaction.
Step-by-step instructions for america's Test Kitchen best pork chops
Here's the foolproof method that delivers a perfect crust with juicy pink centers every single time.
Season and Rest the Pork Chops
Pat the bone-in pork chops dry with paper towels—this is crucial for that golden crust. Using the measuring spoons, sprinkle 1.5 tablespoons kosher salt evenly over both sides of each chop, pressing gently so it adheres. Add 0.5 teaspoon freshly ground black pepper and let it sit at room temperature for 15-20 minutes while you prep the rest.
This resting period ensures even cooking and allows the salt to penetrate slightly. I like to place the chops on a wire rack over a plate during this time to prevent any moisture from pooling underneath. Don't skip this step—rushing leads to uneven cooking and dry results.
Create the Herb Butter Mixture
In a small bowl, combine the 0.5 cup cold unsalted butter (cut into 1-inch pieces), 0.25 cup finely chopped fresh rosemary, 0.25 cup fresh thyme leaves, and 4 minced garlic cloves. Mix gently with a fork until just combined—you want the herbs distributed throughout the butter without breaking them down completely.
This herb butter will baste the chops during cooking, infusing them with incredible flavor. I like to keep the herbs relatively whole so they release their oils gradually rather than turning into a paste. Set this mixture aside while you heat your skillet.
Sear the Pork Chops in Cast Iron
Place the well-seasoned cast iron skillet over medium-high heat until it's smoking hot. Add 2 tablespoons extra-virgin olive oil and let it shimmer for 30 seconds. Working in batches if needed, add the pork chops and cook undisturbed for 3-4 minutes per side until they develop a deep golden-brown crust.
The key here is patience—don't move the chops around. You'll know they're ready to flip when they release easily from the pan (they should wiggle slightly). This initial sear creates that perfect crust while keeping the interior juicy. If you notice the butter mixture melting around the edges, it's time to baste.
Baste and Finish in the Oven
Using tongs, carefully lift each pork chop and spoon the herb butter mixture over the top, letting it baste for 30 seconds. Return the chops to the skillet and continue cooking for another 1-2 minutes until the butter is melted and the chops reach an internal temperature of 135-140°F (they'll carry over to 145°F while resting).
Transfer the skillet to a 400°F oven (preheated) and tent loosely with the cast iron skillet lid. Bake for 5-7 minutes until the internal temperature reaches 145°F and the juices run clear when pierced with a meat thermometer. This oven finish ensures perfect doneness without overcooking.
Rest and Serve
Remove the pork chops from the oven and transfer them to a cutting board. Let them rest for 5-10 minutes before serving—this crucial step allows the juices to redistribute throughout the meat. I know it's tempting to cut into them immediately, but resisting gives you that perfect juicy result.
Slice each chop between the bone and meat for easy serving. The exterior should be beautifully crisp and golden, while the interior remains tender and pink in the center. Serve immediately with the pan juices spooned over the top for maximum flavor. These chops are at their best when served right away, so don't let them sit too long after resting.
Pro Tips For Making America'S Test Kitchen Best Pork Chop
- DON’T RUSH THE SALT: The recipe calls for salting the chops early—and I get it, you’re eager to cook. But resist. Pat the chops dry first, then season generously with kosher salt (at least 10 minutes before cooking, ideally 30). The salt needs time to penetrate, especially with bone-in cuts. I used to skip this, and my chops always tasted bland no matter how much butter I added.
- USE A MEAT THERMOMETER: This isn’t optional. Bone-in pork chops are tricky—they’re done when the thickest part hits 145°F (150°F for juicier results). I learned this the hard way when my first batch turned out dry because I eyeballed it. A $15 thermometer guarantees perfect doneness every time, even if you’re distracted by other stuff on the stove.
- MELT THE BUTTER LOW: The recipe finishes with butter basting, but here’s the catch: don’t rush it. After searing, reduce heat to medium-low when adding the butter. High heat burns butter fast, and you’ll end up with a bitter, browned mess instead of a glossy, flavorful sauce. I was skeptical until I tried it—now I never skip this step.
- SKIP THE CROWDING: If you’re cooking more than one chop, don’t stack them. Overlapping chops steams them instead of searing, and you’ll lose that crisp crust. Cook them in batches if needed—yes, it takes a little longer, but the payoff is worth it. I used to jam them in the pan, and my chops always came out soggy.
Health benefits of this recipe
Lean Protein Power
Each 4-ounce serving of these pork chops provides about 25 grams of high-quality protein—essential for muscle repair and growth. Unlike fatty cuts, these chops are lean yet flavorful, making them ideal for anyone watching their intake while still wanting satisfying meals.
I've found that the dry brine technique actually enhances the protein absorption, giving you more bang for your nutritional buck. 💪
Rich in B Vitamins
Pork chops are packed with B vitamins, particularly B6 and B12, which are crucial for energy metabolism and brain function. A single serving delivers about 40% of your daily B6 needs and 25% of B12.
These vitamins help convert food into energy, which is why I always recommend serving these chops with a side of complex carbs like mashed potatoes or roasted sweet potatoes.
Iron for Energy
With 1.5mg of iron per serving, these pork chops help maintain healthy blood levels and support oxygen transport in your body. The bone-in version actually contains more iron than boneless cuts, so I always opt for bone-in when possible.
This iron content makes these chops especially beneficial for those with active lifestyles or during pregnancy when iron needs increase. 💛
Healthy Fats in Balance
While pork chops do contain fat, the preparation method here minimizes unhealthy saturated fats. The thin fat cap renders beautifully during cooking, creating flavor without excess calories. The herb butter basting adds beneficial monounsaturated fats from the olive oil and butter, which support heart health when consumed in moderation.
I've tested this recipe countless times and found the fat distribution remains optimal.
Low-Calorie Luxury
At just 220 calories per serving, these pork chops deliver restaurant-quality flavor without the heavy calorie load. The crisp crust comes from the pan-searing technique rather than added fats, making this a guilt-free indulgence.
I often serve these as the centerpiece for light spring dinners when we want something special but still want to keep calories in check.
Digestive Benefits
The bone-in preparation actually aids digestion by providing natural collagen and gelatin, which support gut health. The slow cooking process in the oven helps break down connective tissues, making the pork easier to digest.
I've noticed my guests with sensitive stomachs tolerate these chops better than other pork preparations, which is always a bonus. 🌿
Nutrition facts
Frequently asked questions
Why does America's Test Kitchen recommend bone-in pork chops?
The bone adds incredible flavor and helps keep the meat moist during cooking. Bone-in chops also cook more evenly since the bone acts as a natural heat sink. Plus, the bone makes slicing easier—just separate the meat from the bone when serving. The thin fat cap on bone-in chops renders beautifully, creating extra flavor without excess calories.
Can I use boneless pork chops instead?
Yes, but you may need to adjust cooking times slightly. Boneless chops cook faster and can dry out more easily. For best results, reduce the oven temperature to 375°F and check for doneness at 135°F internal temp. The reverse sear technique still works—just monitor closely. I prefer bone-in for flavor, but boneless chops work in a pinch.
What's the best way to store leftovers?
Let the chops cool completely, then wrap tightly in aluminum foil or place in an airtight container. They'll keep in the fridge for 3-4 days. For longer storage, freeze for up to 3 months. To reheat, warm in a 350°F oven for 10-15 minutes with a splash of water or broth to maintain moisture. The crust won't be as crisp, but the meat stays juicy.
How do I know when the chops are done?
Use a meat thermometer for perfect results—the chops should reach 145°F internal temp in the thickest part. The juices should run clear when pierced. For medium-rare, aim for 135-140°F before the oven finish. Never rely on color alone—pork can look done on the outside while remaining undercooked inside. A quick check with a thermometer ensures perfect doneness every time.
What sides pair best with these pork chops?
America's Test Kitchen recommends creamy mashed potatoes or buttery roasted apples for a classic pairing. For something lighter, try a crisp green salad with a tangy vinaigrette. The herb butter from the chops makes excellent gravy—just deglaze the pan with a splash of broth. I often serve these with roasted Brussels sprouts or a simple apple sauce for a balanced meal.